Cherry cream cake

Vanilla Cream and Sour Cherry Cake: A Delicate Explosion of Flavors

This vanilla cream and sour cherry cake is a recipe that perfectly combines the fluffy texture of the sponge with the sweetness of the cherries, creating a dessert that not only looks spectacular but also delights the senses. It is perfect for special occasions but can also be enjoyed every day, alongside a cup of coffee or tea. Let's get to work!

Preparation time: 20 minutes
Baking time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 50 minutes
Number of servings: 10

Ingredients

For the sponge:
- 6 large eggs (at room temperature)
- 6 tablespoons of granulated sugar
- 2 tablespoons of oil (preferably sunflower or rapeseed)
- 2 tablespoons of cocoa powder (for an extra flavor)
- 4 tablespoons of flour
- 1 tablespoon of cornstarch (for a finer texture)

For the cream:
- 1 packet of vanilla pudding
- 1 cup (approximately 250 ml) of milk
- 500 ml of heavy cream (preferably high-fat)
- 600 g of frozen or canned sour cherries (if using canned, make sure to drain them well)

For the syrup:
- 2 tablespoons of sugar (optional, depending on the sweetness of the cherries)
- 1 shot glass of cherry liqueur (or another fruit liqueur for an intense flavor)

Preparation

1. Preparing the sponge: Start by separating the egg whites from the yolks. Use a large bowl and a mixer to beat the egg whites on high speed. Gradually add the sugar, continuing to mix until you achieve a stiff and glossy meringue. It is important that this step is done correctly, as the egg white foam will give the necessary volume to the sponge.

2. Adding the yolks: Reduce the mixer speed and add the yolks one at a time, mixing gently. It is essential to maintain the air in the egg whites, so fold carefully.

3. Incorporating the dry ingredients: Add the oil, cocoa, flour, and cornstarch. Use a spatula to fold the ingredients together, ensuring there are no lumps and the batter is smooth.

4. Baking the sponge: Grease a 26 cm round baking pan with a little oil and dust it with flour. Pour the batter into the pan and bake in a preheated oven at 180 degrees Celsius for about 30 minutes. Check if it's baked by inserting a toothpick in the center; it should come out clean.

5. Preparing the cherries: While the sponge is baking, prepare the cherries. If using frozen cherries, let them thaw in a bowl, then add 2 tablespoons of sugar and the shot glass of cherry liqueur. Mix well and let sit to absorb the flavors. If using canned cherries, drain the juice and you can reduce the syrup a bit on the stove to concentrate it.

6. Preparing the cream: In a bowl, mix the packet of vanilla pudding with the milk and blend until smooth. Then, whip the heavy cream until soft peaks form. Combine the two mixtures, folding gently to maintain the aeration.

7. Assembling the cake: Once the sponge has completely cooled, cut it into two equal halves. Place the first half on a serving platter and drizzle it with the cherry juice. Add some cream, followed by a layer of cherries. Cover with the second half of the sponge, drizzle with syrup, and spread the remaining cream on top, smoothing the surface nicely. Don't forget to cover the sides of the cake for a uniform and appetizing appearance.

8. Chilling: Leave the cake in the refrigerator for a few hours, ideally overnight, so the flavors blend perfectly.

Serving suggestions: You can decorate the cake with grated chocolate or coconut flakes for an extra touch of elegance. This cake pairs wonderfully with vanilla ice cream or a caramel sauce, adding another level of flavor.

Nutritional information (per serving):
- Calories: approximately 350 kcal
- Fat: 22 g
- Carbohydrates: 36 g
- Protein: 6 g

Tips and variations:
- You can substitute the sour cherries with other berries, such as raspberries or blackberries, to vary the flavor.
- If you want a less sweet cake, reduce the amount of sugar in the sponge and cream, as the cherries will add a hint of acidity.
- Experiment with flavors: add a splash of almond extract to the cream or use chocolate pudding instead of vanilla.

Frequently asked questions:
- Can I use fresh sour cherries? Of course, but make sure to pit them and let them marinate in sugar to add sweetness.
- How can I make the cake lighter? You can replace the heavy cream with Greek yogurt for a healthier version, but the texture will be different.

This vanilla cream and sour cherry cake is a perfect choice for any occasion! Its delightful flavors and light texture will make every slice a true pleasure. Enjoy it with your loved ones and cherish the beautiful moments it brings!